snacks and sides | serves 4

1. Preheat the oven to 200C/gas 6. In a large pan of salted water, parboil the Jersey royals. Drain them in a colander and place over the hot pan to steam dry.
2. Meanwhile, bash the wild garlic leaves with a little sea salt in a pestle and mortar. Add a generous lug of oil and mix into a paste, then rub over the potatoes. Place on a tray and scatter over the leaves of the rosemary sprigs. Roast for 15–20 minutes, or until golden. Serve with grilled meat or fish.